Viennese Shortbread
The Viennese shortbread, or "Spritz", are small shortbread cakes, with a light vanilla taste and covered with chocolate.
18 K 4.3/5 (6 reviews)
3 hours 5 min.
Easy
15 pieces
7 IngredientsLast modified on: June 4th 2023
For 15 pieces, you will need:
- 1
160 g butter - 2
50 g icing sugar - 3
10 g vanilla sugar - 4
220 g flour - 5
2 pinches fine (or table) salt - 6
30 g egg white - 7
100 g dark chocolate - Total weight: 570 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Resting: 2 hours
Cooking: 30 min.
All in all: 3 hours 5 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 hour
Preparation of the dough
In a small bowl, pour 160 g butter cut into small pieces.If the butter is cold (it comes out of the fridge), let it soften at room temperature for at least 1 hour.
Stage 2 - 2 min.
Stage 3 - 3 min.
Mix with a wooden spatula until smooth.
Stage 4 - 3 min.
Stage 5 - 3 min.
Mix until you have a smooth dough.
You can do this with a spatula again, or simply by hand, which is very quick.
Preheat your oven to 180°C (360°F).
You can do this with a spatula again, or simply by hand, which is very quick.
Preheat your oven to 180°C (360°F).
Stage 6 - 2 min.
Put the dough in a pastry bag lined with a fluted tip.
Stage 7 - 5 min.
Piping and baking
Pipe the dough onto a sheet of baking paper on a baking sheet in any shape or size you like.If you have trouble because the dough is too hard, pop the piping bag into the microwave for a few seconds, or hold it between your hands, to soften it.
Stage 8 - 30 min.
Bake for about 30 minutes, be careful not to overcook them, the shortbread should remain soft.
Stage 9 - 30 min.
Stage 10 - 10 min.
Chocolate topping
Melt in a bain-marie or microwave oven 100 g dark chocolate.I recommend using a small container with high sides, in this case a simple jam jar, it will be much easier to dip the cookies.
Stage 11 - 7 min.
Dip the end, or ends, of each cookie into the melted chocolate.
Stage 12 - 30 min.
Place them on the baking sheet, do this for all the shortbread and then put in the fridge for at least 30 minutes.
Stage 13
Your Viennese shortbread is ready.
Remarks
If your shortbread flattens out after baking, as in this photo, it's probably because you used a little too much butter.
Keeping: A few days in a jar or a closed metal box.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 330 RDI=30 % | 170 RDI=30 % | 2,740 RDI=140 % | 11,470 RDI: 140 % |
| Per 100 g | 4 RDI=2 % | 60 RDI=5 % | 30 RDI=4 % | 480 RDI=20 % | 2,010 RDI: 20 % |
| Per piece | 1 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 180 RDI=9 % | 770 RDI: 9 % |
How much will it cost?
- For 15 pieces : 2.60 €
- Per piece : 0.20 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
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Butter
Like these other recipes: Moist Lemon Cake, Paimpol salad, Breton galettes (pancakes), Cod loin with saffron, Toffee apple upside-down cake, ... See them all 461
Dark chocolate
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Icing sugar
Like these other recipes: Oat financiers for Louise, Arlesian Biscuits, Tarte Normande, Royal icing, Brioche royale, ... See them all 59
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